| Patents for A21D 13 - Finished or partly finished bakery products (13,430) |
|---|
| 01/20/2005 | WO2004095943A3 Translucent food |
| 01/20/2005 | WO2004086878A3 Improved dietary fiber containing materials comprising low molecular weight glucan |
| 01/20/2005 | WO2004080214A3 Perimeter enhancement on edible products |
| 01/20/2005 | US20050015831 Transgenic monocot plant comprising recombinant nucleic acid encoding signal peptide linked to promoter which targets expression of the polypeptide to intracellular body |
| 01/20/2005 | US20050013918 adding solid lipids to dough then dehydrating; snack/blister packaging |
| 01/20/2005 | US20050013917 Novel high protein tortillas |
| 01/20/2005 | US20050013906 Separate layers combined in extrusion die; side by side fluid flow passageways; sandwich |
| 01/20/2005 | US20050013904 Elongated dought shape; pretzel |
| 01/20/2005 | US20050013900 High-protein, low-carbohydrate bakery products |
| 01/19/2005 | EP1498033A1 Bakery product comprising sauerkraut and gnocci and process for its preparation |
| 01/19/2005 | CN1565200A Hot pepper shortbread for fat-reducing |
| 01/18/2005 | US6844021 Oil or fat composition |
| 01/18/2005 | US6843167 System and method for producing par-baked pizza crusts |
| 01/13/2005 | WO2005002360A1 Article of commerce comprising edible substrate, image, and message |
| 01/13/2005 | US20050009787 Complex of phosphate and ubiquinone, ascorbic acid, retinol, tocotriennol in mixture with carrier |
| 01/13/2005 | US20050008761 Containing crosslinked starch for expansion |
| 01/13/2005 | US20050008748 Frozen foods; mixture containing egg whites, carbohydrates and binder |
| 01/13/2005 | CA2527787A1 Article of commerce comprising edible substrate, image, and message |
| 01/12/2005 | EP1227734B1 Compositions comprising edible oils or fats and phytosterols and/or phytostanols dissolved therein |
| 01/06/2005 | WO2005000028A1 Bread product and method for its production |
| 01/06/2005 | WO2005000027A1 Baked cake |
| 01/06/2005 | US20050003056 Article of commerce comprising edible substrate, image, and message |
| 01/06/2005 | US20050003055 Aqueous solution containing fd and c dyes and glycerin |
| 01/05/2005 | EP1493083A2 Reconfigurable control system based on hardware implementation of petri graphs |
| 01/05/2005 | EP1492418A1 Rice-based snack chip and method of making same |
| 01/05/2005 | EP1104651B1 Frozen pie dough showing good rising |
| 01/05/2005 | CN1559232A Method for making crusty pan-cake with filler |
| 01/04/2005 | US6838113 Increasing the digestibility of food proteins by thioredoxin reduction |
| 01/04/2005 | US6838108 Production process of a new appetizer and product obtained |
| 01/04/2005 | US6838102 Improved stability; crispy texture |
| 01/04/2005 | CA2141543C Process for preparing soft centers in food products |
| 12/30/2004 | US20040265469 Cone has porous texture and comprises 60 to 85% of cereal flour, 2 to 10% of starch, 8 to 20% of sugar, 5 to 12% of milk powder, 2 to 10% of oil or fat and 1 to 5% of residual water; obtainable by extrusion cooking of mixture to form expanded strip, followed by arranging strip in conical configuration |
| 12/30/2004 | US20040265438 A kit contains the prepared ready-to-eat pizza; can be nested so as to reduce the volume requirements in the kit; hermetically sealed; shelf life |
| 12/30/2004 | US20040265427 Novel non-antibiotic strategy against ogip infections based on an activated cereal product or ferric quinate |
| 12/29/2004 | WO2004112501A2 Liquid filled, wafer covered, edible communion cup |
| 12/29/2004 | WO2004112500A2 Novel anisotropic dough platform for food items |
| 12/29/2004 | WO2004112487A1 Burger made of kimchi and squid |
| 12/29/2004 | EP1490463A1 Low-trans fats for confectionery and bakery fat compositions |
| 12/28/2004 | CA2213162C Garnishing product for pastry, biscuit and confectionery-making, manufacturing process and garnished composite product |
| 12/23/2004 | WO2004110167A2 Edible novelty products |
| 12/23/2004 | WO2004110160A1 Fat composition for bakery product and bakery product |
| 12/23/2004 | US20040258829 polysaccharides isolated from cereal grains, having narrow molecular weigth distribution, low viscosity and high stability in water; enzymatic hydrolysis; used in foods, beverages and anticholesterol agents |
| 12/23/2004 | US20040258820 coating deserts with dairy products from nozzles |
| 12/23/2004 | US20040258808 dough's molded into storage enclosures, having appertures and handles |
| 12/22/2004 | EP1488704A1 Food products having moisture release system for maintaining texture during shelf life |
| 12/22/2004 | EP1487567A2 Compositions containing sorbitan monoesters |
| 12/22/2004 | EP1487277A2 Method of manufacturing of food products from cooked dough, especially pierogi |
| 12/22/2004 | CN2664408Y Biscuit mold |
| 12/21/2004 | US6833493 Comprises nucleotide sequences coding thioredoxin h protein for improving baking quality of cereal flour; neutralization of venomons; food processing |
| 12/21/2004 | CA2276305C Glaze for dough products |
| 12/16/2004 | WO2004107879A2 High protein and high fiber food products |
| 12/16/2004 | US20040253358 Filled food having one, two or more, generally planar food components in the form of layers forming an envelope that surrounds the filling; dough layers have gelatinized surfaces which bond cohesively |
| 12/16/2004 | US20040253350 Suitable for preparation by young children, requiring only the addition of water, that produce edible simulated foods exhibiting substantially appropriate textures and flavors |
| 12/16/2004 | US20040253347 Food products having moisture release system for maintaining texture during shelf life |
| 12/16/2004 | US20040253346 Liquid filled, wafer covered, edible communion cup |
| 12/16/2004 | US20040253275 Pharmaceutical and cosmetic carrier or composition for topical application |
| 12/16/2004 | CA2468276A1 Food products having moisture release system for maintaining texture during shelf life |
| 12/15/2004 | EP1414470A4 Micronutrient phosphates as dietary and health supplements |
| 12/15/2004 | EP0914045B1 Apparatus and method for making pizza |
| 12/15/2004 | CN2662656Y Bread steaming oven |
| 12/15/2004 | CN1554246A Method for producing jinzhuwucai cake |
| 12/09/2004 | WO2004105517A1 Novel nutraceutical compositions and use thereof |
| 12/09/2004 | WO2004105508A1 A composition comprising lactic acid esters of mono- and diglycerides of fatty acids, an emulsifier containing the same and its use |
| 12/09/2004 | WO2004080800A3 Multilayer structures, packages, and methods of making multilayer structures |
| 12/09/2004 | US20040247758 Food product |
| 12/08/2004 | EP1483969A1 Cracker comprising particulate food topping |
| 12/08/2004 | EP1096859A4 A frozen confection type food product and method for making same |
| 12/08/2004 | CN1553774A Film forming |
| 12/08/2004 | CN1552353A Composition for treating diabets mellitus and preparing method thereof |
| 12/08/2004 | CN1552220A Honey fennel cake |
| 12/08/2004 | CN1178584C Machine for forming cones |
| 12/07/2004 | US6827958 Toaster pastry |
| 12/07/2004 | US6827954 Tasty, convenient, nutritionally balanced food compositions |
| 12/07/2004 | US6827952 Lactic acid bacteria, fermented seasoning liquid containing the same, and a method for producing bread |
| 12/02/2004 | WO2004103090A2 Protein enhanced low carbohydrate snack food |
| 12/02/2004 | WO2004103089A2 Protein enhanced low carbohydrate snack food |
| 12/02/2004 | WO2004103078A1 Packaged bread snack |
| 12/02/2004 | WO2004103077A1 Waffle sheet |
| 12/02/2004 | WO2004041198A3 Heat pasteurized liquids containing glucosamine |
| 12/02/2004 | US20040241308 Pastry fat composition incorporating botanically derived unhydrogenated oils |
| 12/02/2004 | US20040241304 Obtained by milling dehydrated chicory roots for use in bread dough, Viennese pastry, and biscuit mix. |
| 12/02/2004 | US20040241303 As an additive for increasing fiber content, fiber (especially cellulose), a hydrocolloid (especially vegetable gums), oil (especially canola, and water for use in baked goods free of flour; bread product having a gluten content of at least 20% by weight. |
| 12/02/2004 | US20040241300 Edible, hand-held personal food container |
| 12/02/2004 | US20040241287 Moisture-sensitive nuts, cereals, fruits, vegetable, chocolate, and/or pasta coated with a continuous fat phase in which 1-15% (m/m) water-insoluble and fat-insoluble particles having an average particle diameter of 0.05-100 mu m are present; particularly inorganic particles such as silicon dioxide |
| 12/02/2004 | CA2525529A1 Packaged bread snack |
| 12/01/2004 | EP1481592A2 Method of preparing roasted confectionery containing solid state center material |
| 12/01/2004 | EP1481590A1 Process for producing fermented bread comprising rice flour as the main component |
| 12/01/2004 | EP1480526A2 Method for manufacturing beads containing exogenous soy protein |
| 12/01/2004 | EP1139784B1 Food-induced antisecretory proteins in egg yolk |
| 12/01/2004 | EP1014802B1 Water continuous dairy base product and process for preparing such product |
| 12/01/2004 | CN2659145Y Egg piece puffying cake |
| 12/01/2004 | CN1550152A Method for making cake containing solid filling |
| 12/01/2004 | CN1177539C High-protein nutritious food composition with grain as main component and its preparing process |
| 11/30/2004 | US6824799 Food product with enhanced crispiness |
| 11/30/2004 | CA2125330C A heat-stabilizing composition for proteins and the heat-stabilized product obtained |
| 11/30/2004 | CA2122669C Yeast-leavened dough crusts and preparation process |
| 11/25/2004 | WO2004100672A2 Method of producing food products in sheet form |
| 11/25/2004 | WO2004100668A1 Fresh baked product enriched with beta-glucans, and baking ingredients for the production thereof |
| 11/25/2004 | WO2004032634A3 Compositions and processes for making high soy protein-containing bakery products |
| 11/25/2004 | WO2004006690A3 Frozen fruit filled pie production |